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Risotto “Rice, gold and saffron” is a symbolic dish in the cuisine of Gualtiero Marchesi, the founder of Nuova Cucina Italiana, a true gastronomic revolution that has had a lasting impact not only on Italian cuisine, but on international cuisine. Marchesi, through constant research and experimentation, has developed a type of cuisine that is at the same time creative, fresh, light, essential and refined, characterized by an extraordinary attention to detail. His philosophy has focused on the balance between products of the highest quality, the use of the right cooking systems, an innovative vision of dietology and the continuous evolution of taste, which he has always sought to refine, experimenting with new techniques and combinations of flavors.
Risotto “Rice, gold and saffron” is probably the most famous dish in the world created by Marchesi, an authentic gastronomic icon that has marked the history of modern cuisine. This dish, conceived and served for the first time in the early 1980s, between 1981 and 1982, represents the perfect synthesis of his cuisine: simplicity, elegance and refinement. The combination of rice, saffron and gold is a tribute to the Italian gastronomic tradition, reinterpreted with the innovative and modern vision of the chef. Since then, the dish has become not only a must for haute cuisine enthusiasts, but also a symbol of his cuisine, an emblem of his culinary art.
The uniqueness of the dish is made even more special by the presence of gold leaf, a final touch that not only elevates the dish aesthetically, but also underlines its symbolic importance and value. The rice, with its warm and sunny color, is embellished with gold that blends perfectly with the intensity and delicacy of the saffron, creating a symphony of colors and flavors.
The completion of the sensory experience of the dish occurs in the act of eating it. Marchesi has chosen to serve this risotto with a spoon, and not with a fork, as a gesture that invites you to get in tune with the dish, to perceive its softness and intensity in a more intimate and direct way. The scent of the risotto is so enveloping that it immediately makes you want to break the gold leaf at the first bite, destroying in a certain sense the culinary “work of art”, but at the same time enhancing its value and meaning, just like a creation that must be consumed and appreciated in its moment of maximum splendor.
Marchesi, speaking of this risotto, loved to repeat: “I find the brightness of rice and gold to be soaring. It is the dish that best reproduces my concept of beauty. Essential, without frills.” This phrase contains the essence of his approach to cooking: an art that does not need to add superfluous elements to be extraordinary, but which finds its beauty in the simplicity, purity and refinement of the ingredients. The Risotto “Rice, gold and saffron” is not just a dish to eat, but an experience that involves all the senses and invites us to reflect on the beauty that resides in essential things, in traditions revisited with a touch of genius.
With this dish, Gualtiero Marchesi has not only created an extraordinary dish, but he has also defined a gastronomic philosophy that has influenced generations of chefs and food enthusiasts. His risotto continues to be a point of reference for anyone who wishes to understand and appreciate high-class cuisine, the kind that manages to combine art, aesthetics and taste in perfect balance.
Product Details:
Servings: 4 People
Preparation time: 20 min.
Difficulty: Low
